Salmon Onigiri (Rice Balls)

Ingredients

• 4 cups Cooked sushi rice
• about 450 g Salmon fillet
• 1 tbsp Tamari (gluten-free soy sauce)
• 4 sheets Nori seaweed sheets
• 2 tsp Sesame seeds

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your grill to medium-high heat, about 205°C (200°C). Place the about 450 g salmon fillet on the grill and cook for 5-7 minutes per side, or until the salmon is cooked through and flakes easily with a fork. The internal temperature should reach 63°C. Remove the salmon from the grill and let it cool slightly.
2. 2Once the salmon is cool enough to handle, flake it into small pieces using a fork. In a small bowl, combine the flaked salmon with 1 tbsp tamari (gluten-free soy sauce) and mix well to ensure the salmon is evenly seasoned.
3. 3Prepare your workspace for forming the rice balls. Have a small bowl of water nearby. Wet your hands thoroughly with water to prevent the 4 cups of cooked sushi rice from sticking to your palms.
4. 4Take a generous handful of the cooked sushi rice and gently press it into a compact ball or triangle shape in your palm. Make a small indentation in the center of the rice shape.
5. 5Spoon about 1-2 tablespoons of the seasoned salmon mixture into the indentation you made in the rice. Carefully add more rice over the salmon filling, ensuring it is completely enclosed.
6. 6Gently shape the rice around the filling to form a compact onigiri, either a ball or a triangle. Repeat steps 3-5 with the remaining rice and salmon mixture until all the filling is used.
7. 7Cut each of the 4 nori seaweed sheets into strips approximately 1.27 cm wide. Wrap one strip of nori around the base or middle of each onigiri, pressing gently to secure it.
8. 8Sprinkle the 2 tsp of sesame seeds over the onigiri, if desired. Serve the salmon onigiri immediately.

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